These light and fluffy Bavarian Cream Donuts are generously filled with a creamy Bavarian custard. There's nothing better than homemade donuts! You'll have this easy recipe ready in no time!
Check out my Fruity Pebbles Donuts and my Air Fryer Biscuit Donuts for more amazing donut recipes.
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These homemade Bavarian cream donuts are airy, pillowy and are generously filled with custard.
The yeast-based dough is mouthwatering and hard to resist!
Why You'll Love This Recipe
Making donuts from scratch is a rewarding experience! You can adjust the sweetness of the glaze and the amount of filling to suit your taste preferences.
This Bavarian cream donut recipe make fluffy donuts. Baking and filling these yeast donuts are a fun and engaging activity.
Ingredients You Need
- All-purpose flour: Forms the structure of the donuts.
- Granulated sugar: Adds sweetness and plays a role in yeast activation and browning during frying.
- Active dry yeast: Responsible for leavening the dough, causing it to rise and become light and airy.
- Whole milk: Adds moisture and richness to the dough.
- Large Eggs: Provides structure, moisture, and richness.
- Unsalted butter: Adds flavor and a rich, tender texture.
- Salt: Enhances the overall flavor and helps balance the sweetness.
- Vegetable oil or canola oil: Used for frying the donuts.
- Heavy cream: A key ingredient in the Bavarian cream filling.
- Cornstarch: Used to thicken the Bavarian cream custard.
- Vanilla extract: Adds an aromatic flavor.
- Powdered sugar: The base for the glaze.
Step By Step Process Photos
Sprinkle yeast over milk and sugar.
Add eggs, butter and salt. Mix.
Add flour to wet ingredients.
Knead the dough and roll out.
Cut out donuts.
Carefully deep fry donuts.
Whisk together sugar and egg yolks.
Stir in butter and vanilla.
Cook in saucepan until custard forms.
Cover with plastic wrap.
Whip heavy cream and add custard.
Transfer custard to a piping bag.
Create a hole and pipe in custard.
Whisk together glaze and dip donuts.
How To Make Bavarian Cream Donuts From Scratch
Step 1. Prepare dough: In a large bowl, mix flour, sugar, yeast, warm milk, eggs, softened butter, and salt. Knead until smooth, then let dough rise until doubled.
Step 2. Shape and rise: Roll out dough with a rolling pin, cut into donuts, and let them rise a second time.
Step 3. Make Bavarian cream filling: Heat milk, whisk with sugar, egg yolks, and cornstarch. Cook the egg yolk mixture until thickened, then chill and fold in whipped cream.
Step 4. Fry donuts: Heat oil to 350 °F and fry donuts until golden brown. Use a candy thermometer to keep track of oil temperature.
Step 5. Glaze and fill: Mix powdered sugar, milk, and vanilla for glaze. Dip donuts in glaze and let it set. Make a small indent and fill the side of the donut with Bavarian cream using a piping bag.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Be sure that the milk used in the dough is warmed to around 110 °F for yeast activation. Too hot or too cold milk can affect the yeast's performance.
- When kneading the dough, aim for a smooth and elastic texture.
- Be patient with the dough's rising time. Allow it to double in size during both the initial rise and when the shaped donuts are resting. This is crucial for a light and airy texture.
- Maintain the frying oil temperature at around 350 °F. Using a thermometer is helpful to keep it consistent.
- Toss the warm fried donuts in a mixture of cinnamon and sugar for a classic cinnamon sugar donut.
- Instead of Bavarian Cream, fill the donuts with fruit preserves or fruit curd. Raspberry, strawberry, lemon, and blueberry fillings are popular choices.
- You can also fill them with chocolate ganache or top them with a rich chocolate glaze.
Recipe FAQ's
Absolutely! Using a stand mixer with a dough hook attachment can make kneading the dough easier and less labor-intensive.
Donuts are done when they are golden brown on both sides. They should float in the hot oil and puff up. Use a slotted spoon to turn them for even cooking. An internal temperature of about 190 °F is a good indicator as well.
Leftover Bavarian cream can be used as a filling for cakes, cream puffs, éclairs, or even as a topping for desserts like fruit tarts or pancakes.
Yes, you can store them at room temperature for 1-2 days in an airtight container.
You can refrigerate them for up to 3 days. Place them in an airtight container or wrap them individually in plastic wrap to maintain freshness.
Yes, you can freeze Bavarian cream donuts. Once they're cool, wrap them individually and place them in a freezer safe bag. They can be frozen for up to 2-3 months.
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Bavarian Cream Donuts
Ingredients
For the donuts:
- ½ cup whole milk, warmed to around 110°F
- ¼ cup granulated sugar
- 1 packet active dry yeast about 2 ¼ teaspoons
- 3 large eggs at room temperature
- ¼ cup unsalted butter, softened
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
- Oil for frying vegetable or canola oil
For the Bavarian cream filling:
- 1 ½ cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
For the donuts:
- In a mixing bowl, combine the warm milk and sugar, then sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes frothy.
- Add the eggs, softened butter, and salt to the yeast mixture and mix until well combined.
- Gradually add the flour to the wet ingredients, stirring until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
- Once the dough has risen, roll it out on a floured surface to about ½-inch thickness. Use a donut cutter or two round cutters (one larger, one smaller) to cut out donuts and donut holes.
- Place the cut-out donuts and donut holes on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise again for about 30 minutes.
- While the donuts are rising, prepare the Bavarian cream filling.
For the Bavarian cream filling:
- In a saucepan, heat the milk over medium heat until it begins to steam.
- In a separate bowl, whisk together the sugar and egg yolks until well combined. Add in the cornstarch and mix until smooth.
- Slowly pour the steamed milk into the egg yolk mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens and becomes a custard consistency.
- Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated.
- Transfer the custard to a bowl, cover it with plastic wrap (pressing the wrap directly onto the surface of the custard), and refrigerate until completely chilled.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled custard until well combined. Transfer the Bavarian cream filling to a piping bag fitted with a round tip.
For frying the donuts:
- Heat oil in a deep fryer or large, deep pot to around 350°F.
- Carefully lower the donuts into the hot oil and fry each side for about 2-3 minutes or until golden brown.
- Remove the fried donuts from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
Assembly:
- Once the donuts have cooled slightly, use a small knife or a donut filling tool to create a hole in the side of each donut.
- Pipe the chilled Bavarian cream filling into each donut until it's generously filled.
For the glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the tops of the filled donuts into the glaze, and you can also drizzle the glaze over the donut holes.
- Let the glaze set for a few minutes before serving.
Notes
- Be sure that the milk used in the dough is warmed to around 110 °F for yeast activation. Too hot or too cold milk can affect the yeast's performance.
- When kneading the dough, aim for a smooth and elastic texture.
- Be patient with the dough's rising time. Allow it to double in size during both the initial rise and when the shaped donuts are resting. This is crucial for a light and airy texture.
- Maintain the frying oil temperature at around 350 °F. Using a thermometer is helpful to keep it consistent.
- Toss the warm fried donuts in a mixture of cinnamon and sugar for a classic cinnamon sugar donut.
- Instead of Bavarian Cream, fill the donuts with fruit preserves or fruit curd. Raspberry, strawberry, lemon, and blueberry fillings are popular choices.
You can also fill them with chocolate ganache or top them with a rich chocolate glaze. - Storing: You can refrigerate them for up to 3 days. Place them in an airtight container or wrap them individually in plastic wrap to maintain freshness.
- Freezing: Yes, you can freeze Bavarian cream donuts. Once they're cool, wrap them individually and place them in a freezer safe bag. They can be frozen for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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